Panipuri
Panipuri, also known as gol gappe or pani ke patashe, is a popular Indian street food that consists of a crispy semolina shell filled with a tangy potato and vegetable mixture. The shells are made by frying a thin batter made from semolina flour, water, oil, and salt. The filling is typically made with boiled and mashed potatoes, chopped onions, tomatoes, and green chilies, and is seasoned with a variety of spices. Panipuri is often served with a side of tamarind water or mint-cilantro water for dipping.
Panipuri is thought to have originated in the Indian state of Madhya Pradesh in the early 19th century. The dish is said to have been created by a street vendor who was looking for a way to use up leftover semolina flour. He mixed the flour with water and oil to form a dough, which he then rolled out into thin circles and fried. The crispy shells were then filled with a mixture of mashed potatoes, onions, tomatoes, and green chilies. The dish quickly became popular, and it is now enjoyed all over India and in many other parts of the world.
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
- Semolina flour
- Water
- Oil
- Salt
- Potatoes
- Onions
- Tomatoes
- Green chilies
Instructions
- Make the semolina dough by combining semolina flour, water, oil, and salt.
- Knead the dough until it becomes smooth and elastic.
- Divide the dough into small balls and roll them out into thin circles.
- Heat oil in a frying pan and fry the semolina circles until they become crispy and golden brown.
- Boil the potatoes until they are soft and then mash them.
- Chop the onions, tomatoes, and green chilies.
- Mix the mashed potatoes, chopped vegetables, and spices in a bowl.
- Fill the crispy semolina shells with the potato mixture and serve immediately.
Why It Works
- The semolina flour gives the shells a crispy texture.
- The potato and vegetable mixture provides a tangy and flavorful filling.
- The tamarind water or mint-cilantro water adds a refreshing and flavorful dipping sauce.